​Landcress (Barbarea vulgaris)​

​In the spring, this is one of the first leaves to reemerge after the snow melts. At that time of year it is a but bitter and slightly spicy. As summer rolls in the plant begins to flower. The flower resembles broccoli rabe in appearance, although Landcress has a more impressive texture and flavor. After the plant flowers, drops its seed and dies back we don't se sign of it again until mid-autumn when it begins to produce tender leaves that are no longer bitter, much like a very mild watercress. At any stage, this plant only requires a very light cooking if any at all.

The autumn leaves are an excellent salad green, tender and delicious with a little hint of heat.

The flowering tops are excellent steamed briefly and then dressed with plenty of oil and vinegar, or sesame oil and soy sauce. Season with salt (if not using soy sauce) and pepper for an excellent vegetable to accompany pasta or rice dishes.